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Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.

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  • Rinse onion slices with cool water and drain.

  • With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.

  • Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink. Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.

  • Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

Nutrition Facts

73 calories; calories from fat 30%; protein 1.7g; fat 2.4g; saturated fat 0.3g; carbohydrates 13g; fiber 2.1g; sodium 75mg.
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